- 12 large, raw, peeled and deveined shrimp
- 2 Tbsp olive oil
- Zest from 1 lime
- Juice from one lime (about 2 Tbsp)
- 1/4 teaspoon chipotle powder (or more to taste)
- 6 strips thin bacon, cut in half (12 pieces)
- Skewers (for grilling) or toothpicks (for oven)
1 Mix together in a small bowl the lime zest, lime
juice, olive oil, and chipotle powder. Put the shrimp in the lime
chipotle mixture; make sure each piece is well coated.
2 Spread the bacon pieces out over several layers of paper
towels on a microwave-safe plate. Cover with another layer of paper
towel. Microwave on high until the bacon fat begins to melt but the
bacon is still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat
the oven to 450°F.
4 Working one at a time, wrap a half piece of microwaved bacon
around each piece of shrimp. If you are grilling, thread the shrimp
onto long, flat skewers (flat skewers make turning the shrimp on the
grill easier). If you don't have flat skewers, I've used two thin
bamboo skewers (soaked in water for 30 minutes beforehand) to the same
effect. If you are using the oven, secure each the bacon onto the
shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted
baking pan (lined with foil inside for easy cleaning). Brush remaining
lime chipotle mixture on the outside of the bacon-wrapped shrimp.
5 Grill uncovered for 5 to 7 minutes on each side, or bake in
the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.